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Tromp Laminating Lines
Offering high-speed, stress-free or extrusion laminating for the production of croissants, pastries, danish, and puff pastry products. AMFBAKERY.COM | [email protected] 2
DESIGN INNOVATIONS AMF’s Tromp Laminating Lines are fully-integrated with either the Tromp EX Extrusion Sheeting Line or Tromp SF Stress- Free Sheeting Line. Designed for midsize to large industrial bakeries, the flexible AMF Tromp Laminating Lines are custom- configured to continuously layer, fold, cut, and/or stack dough creating multiple layers of dough for a finer cell structure to meet your exact product requirements for a wide variety of pastries, croissant, and danish or puff-pastry products.
FLEXIBILITY AMF Tromp lines offer flexible solutions for cut or moulded product types with or without toppings or inclusions. Modular design elements with conveniently stored parts offer efficient, toolless product changeover for maximum profitability.
ACCURACY AMF Tromp lines ensure accurate dough sheet thickness with repeatable performance and controlled baking parameters through recipe-driven control AMF Croissant System systems.
RELIABILITY Best-in-class engineering solutions designed with our master baker mindset guarantees simple, low maintenance operation with unparalleled service and support for the life of your bakery.
SANITATION Open frame, hygienic wash-down design and toolless parts removal allows for easy sanitation and maintenance.
AMF Danish & Puff Pastry System
Flexible Dough Layering Solutions AMF TROMP LAMINATING LINE 3
LAMINATING PROCESS
Tromp Low-Stress or Extrusion Sheeting System offers versatile handling for products ranging from low to high water content.
Working width up to 1200 mm (48”) on final section
Layering by continuously folding dough (4-6-8-10 layers per section) Chunker, Conveyor, 4-Roll Pre-Sheeter Low Stress or Extrusion Sheeting
Layering by cut and stack method (3 to 10 layers per section)
L-Shape Laminator and Processor makes blocks of puff and/or Danish Pastry dough after forming blocks to create a continuous dough sheet. Layered with fat/butter the dough is again folded between 4, 6, 8, and Continuous Folding Method Cut and Stack Method 10 layers. Final dough thickness is 4mm up to 2,000 kg/hour making blocks or 1,200 kg/hour sheets.
U or Z-Shape laminator for making puff or danish pastry. The number of layers is adjustable between 24 and 100 layers. Capacity from 750 kg to 6.000 kg per hour.
Hygienic frame design L-Shape Laminator Uniformity In Layers
Optimal Butter or Fat Volume Control Hygienic Frame Design AMFBAKERY.COM | [email protected]
MAKEUP PROCESS Removable flour brush
Water Sprayer
Multiple Cutting Options for Variety of Shapes & Sizes
Folding Dough Over Fillings
Flour Removal Water Spraying
Cutting Folding
Cutting
AMF IS A MARKEL FOOD GROUP COMPANY AMF’s focus on continuous improvement may result in changes to machinery specifications without notice. 08.01.19